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Cream

A creamy sauce made by simmering mutton in milk with cinnamon and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cream

Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Cream

Ingredients

Directions

Prepare

  1. Wash the mutton and remove the skin.

Cook

  1. Place the mutton in a stewpan and cover with milk.

  2. Add cinnamon and salt, then simmer slowly until tender.

Serve

  1. Strain the mixture and serve the cream over the mutton.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Mutton + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together814 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Mutton + cinnamontop 32% of all pairs
    Smell alikelow
    Cooked together269 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton
Provides the savory meat that the milk-based cream is cooked and served with.
Milk
Forms the liquid base that slowly reduces and thickens into the cream.
Cinnamon
Adds warm, aromatic flavor to the milk as it simmers.

The step that matters

Simmer slowly until tender. Gentle heat keeps the milk from scorching or boiling over and lets the mutton become tender as its connective tissue breaks down. Fast boiling can curdle the milk and toughen the meat.

Swap the cinnamon

How well each one fits the dish's main ingredients (mutton, milk):

  1. Cinnamonthe original
  2. Pepperfits about as well
  3. Nutmegfits less well
  4. Gingerfits less well

Fit is the average pairing score against mutton, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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